Honey Garlic Pork Chops

INGREDIENTS

1/4 c honey

3 T soy sauce

6 cloves garlic, minced

6 pork loin chops, trimmed of fat, 4 oz each

In a shallow dish, whisk together honey, soy sauce and garlic. Coat chops in mixture. Reserve left over honey mixture for basting. Place chops on greased grill over med-high heat, close lid and cook. Baste 2 times. Serves 6.

Whole Wheat Pumpkin Chocolate Chip Muffins

INGREDIENTS

1 c melted coconut oil (or butter)

3/4 c honey

4 eggs

2 c pureed pumpkin (or one 16-oz can)

3 c whole wheat flour

1 t baking soda

2 t baking powder

1 teaspoon sea salt

1 t cinnamon

1 c semi-sweet chocolate chips

Preheat oven to 400 degrees. Blend oil and honey, mix in one egg at a time, and then mix in pumpkin.

Add flour, baking soda, baking powder, salt and cinnamon. Mix until combined. Stir in chocolate chips.

Grease or put liners in muffin pan. Fill to top with batter and cook for 18 minutes. Makes about 24 muffins.



Decadent Sweet Milk Bread aka "King's Hawaiian" Bread

INGREDIENTS

1 cup of water
½ cup of sweetened condensed milk
1 teaspoon of salt
1 tablespoon of butter
3 1/3 cups of bread flour
2 teaspoons of yeast

Put ingredients in bread machine and set for dough cycle. When complete, there are so many different things you can do with it. Divide it into four mini loaves or make a braid by separating it into three sections. Roll each out like snakes and mesh ends together. Braid and press ends together. Divide it into rolls.

Place in baking dish and allow to rise for 25-30 minutes. Brush melted butter or egg white on top after rising. Bake at 340 for 30-45 minutes, until top is golden brown. (Rolls probably wouldn't need to cook as long!)

Funeral Sandwiches

INGREDIENTS

1 package of King's Hawaiian Rolls (see recipe for homemade!)

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. Worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. Mix together the butter, Worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

Preheat the oven to 350 degrees. Bake for 15 minutes, or until cheese is melted and bun tops are a bit golden.

Cheddar Garlic Oven-Fried Chicken

Mine actually looked even more tasty and juicy than this! Bad lighting, I guess.

INGREDIENTS

1/3 cup butter, melted

2 tablespoons minced garlic

2 teaspoons garlic powder, divided

1/2 teaspoon salt

3/4 cup seasoned or plain bread crumbs

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon ground black pepper

4 boneless skinless chicken breasts

shredded cheddar cheese

Preheat oven to 350°F. Butter an 11x7-inch pan (if using more than 4 breasts use a larger pan).

In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and black pepper.

Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time. (Placing the chicken on a rack in a pan will produce an extra crispy crust.) Top with shredded cheddar the last 5 minutes of cooking.

Cheesy Chicken Lasagna

INGREDIENTS

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg dry Ranch dressing mix (see my recipe for homemade)
3 cups cubed, cooked chicken
1/8 tsp pepper
8-12 oz lasagna noodles, cooked
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together).

Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Chicken with Sun Dried Tomato-Basil Sauce

INGREDIENTS

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced-sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat spaghetti, uncooked

Heat olive oil in a large pan over medium-high heat. Add chicken and grind fresh pepper on each side. Cover and cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.

In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour and stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken; stir every so often as you cook the spaghetti.

Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken and noodles.